Ingredients
Pandan Milk
- 200 ml whole milk
- 200 ml coconut milk
- 1 teaspoon pandan extract
- A few pandan leaves (optional)
Mascarpone Cream
- 600 g mascarpone
- 600 ml double cream
- 6 large egg yolks
- 100 g granulated sugar
- 1/8 teaspoon salt
- 2 teaspoons pandan extract
- 2 teaspoons vanilla extract
Extras
- Some toasted desiccated coconut, to sprinkle on top (optional)
Instructions
- Prepare Pandan Milk: In a pan or pot, combine whole milk, coconut milk, pandan extract, and pandan leaves if using. Heat over medium heat until the milk mixture comes to a gentle boil. Remove from heat, cover, and set aside to infuse and cool.
- Prepare Mascarpone: In a bowl, mix the mascarpone just to loosen it up, then set aside.
- Whip Cream: In a separate large bowl, whip the double cream until soft peaks form. Set aside.
- Heat Water for Double Boiler: In a pot, add water and heat on low until it simmers gently.
- Whisk Egg Yolks and Sugar: In a large heatproof bowl, whisk together egg yolks, granulated sugar, and salt. Place this bowl over the simmering water (ensuring the water does not touch the bowl’s bottom). Whisk continuously for 2-3 minutes until the mixture lightens in color and sugar dissolves. Keep the water at a gentle simmer, not boiling. Remove from heat and allow to cool for 5 minutes.
- Combine Mascarpone and Extracts: Add the mascarpone, pandan extract, and vanilla extract to the cooled egg yolk mixture. Mix until combined.
- Fold in Whipped Cream: Whisk a large dollop of whipped cream into the mascarpone mixture to lighten it. Then gently fold in half of the remaining whipped cream, followed by the rest, to maintain a light texture.
- Assemble Tiramisu Layers: Quickly dip sponge fingers into the pandan milk, just a few seconds each side, then layer them in a 9-inch square cake tin. Spread half of the mascarpone cream mixture evenly over the first layer. Repeat with another layer of dipped sponge fingers, then spread the remaining mascarpone cream on top.
- Finish with Toasted Coconut: Sprinkle toasted desiccated coconut on top of the assembled tiramisu for added texture and flavor.
- Chill to Set: Refrigerate the tiramisu for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
- Serve: Slice into portions once fully set and enjoy this fragrant and creamy pandan-infused tiramisu.
Notes
- Use fresh pandan leaves if available for extra fragrance, but pandan extract works well too.
- Ensure the water used for the double boiler is simmering gently to prevent scrambling the egg yolks.
- Dipping sponge fingers briefly in the pandan milk keeps them moist without becoming soggy.
- Allow the tiramisu to chill overnight for the best flavor and consistency.
- Toasted desiccated coconut adds a lovely crunch and enhances the coconut flavor.
- If you prefer, you can substitute the sponge fingers with ladyfingers.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion (Italian with Southeast Asian flavors)
- Diet: Vegetarian
